Tag Archives: fall

Must-Make Vegan Apple Crumble Tart with Salted Caramel

This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!

Vegan Baking Tip: use Earth Balance Buttery Spread as your vegan butter, not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly and unlike most margarine varieties, Earth Balance Buttery Spread acts the same as real butter in baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 1 tart (approximately 8 servings)

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Ingredients:

For the crust:
1/2 cup almonds
1/2 cup pecans
1 cup all-purpose flour
4 Tbsp cold vegan butter
3 Tbsp maple syrup
1/4 tsp sea salt

For the filling:
3 apples
3 Tbsp coconut sugar
2 Tbsp lemon juice
1 Tbsp all-purpose flour
1 tsp cinnamon

For the crumble topping:
1 cup rolled oats
1/4 cup coconut sugar
1/4 cup all-purpose flour
6 Tbsp cold vegan butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all-spice

For the salted caramel:
1 cup coconut sugar
1/4 cup non-dairy milk
3 Tbsp vegan butter
1/4 tsp sea salt

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Directions:
1. In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2. Press into a 9 1/2″ fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3. Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4. Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5. In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6. Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7. While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8. Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9. Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Note: The caramel recipe makes extra so that you can bring it to the table for guests to add more!

See more from hot for food on their YouTube channel.

Halloween pumpkin

5 Tips to Make Your Halloween Pumpkins Last Longer

It’s the countdown to Halloween: the decorations are appropriately ghoulish and the kids are a quiver with anticipation of sugary excess. But wait — has the family Jack ‘o lantern gotten a bit too eerily rotten even for fright night? With a little bit of forethought, you can avoid a scare on Halloween with our five tips for putting your pumpkin’s best face forward this year.

Halloween Pumpkin

1. Choose Wisely
Even before the knives come out, starting with the freshest possible pumpkin is the best way to ensure longevity in your Jack o’ lantern. The best way to choose a pumpkin in the patch (or your local grocery store) is to look for plump and unblemished specimens with a vibrant orange colour and an intact stem. Avoid gourds that are mushy or have soft spots, indicating that spoilage is already occurring or will occur shortly.

2. The Power Of Procrastination 
Sometimes, it’s OK to leave some things to the last minute. Waiting until the day before Halloween (or the day of, if you’ve got the day off and are super ambitious) delays the start of the clock in terms of rot and decay. Rushed for time or trying to keep those costumes pristine? Consider using stickers, glue-on adornments and markers instead of — or to complement — the decorative cutting.

3. Keep It Clean
Making sure your hands  are clean when prepping your pumpkin will keep yesterday’s pudding out of the middle of your creation and inhibit mold. Also wipe down your surfaces as well as the outside of the pumpkin, and dry it thoroughly. A mild bleach solution, vinegar or lemon juice may help keep bacteria and fruit flies at bay. Scrape the inside of the pumpkin and remove all the gooey innards, and be sure to give it a wipe out as well.

4. Polished Presentation
To keep your pumpkin perfectly plump, you can use petroleum jelly or oil to coat the insides and cut edges and wrap the whole thing well (or rehydrate it with a quick soak before trick or treaters arrive, but be sure to drain it completely to avoid pumpkin puddles).

5. Think About Temperature
Pumpkins are like most people: happiest when it’s not too cold or too hot. Bring your pumpkin indoors if the weather falls below zero to avoid a cycle of freezing, thawing and rotting, but avoid making them too toasty lest they shrink. To prevent mold, keep them away from high humidity. If storing your gourd outside, concrete may add heat and the potential for spoilage, so consider giving it a cushy seat with a piece of cardboard until the big night.

Prefer to eat pumpkin? Try these 25 Tasty Pumpkin Desserts.

Wild rice

Delicious Ways to Enjoy Canadian Wild Rice This Fall

As the leaves turn colour and the air gets crisper, it’s the perfect time to bring the harvest’s bounty to your table. Along with fall classics like butternut squash soup and pumpkin pie, why not include wild rice on the menu? This quintessential autumn dish has been a staple food for indigenous communities for thousands of years, and it’s traditionally harvested in the fall season.

“In late August and early September, people would gather together at the rice beds, and harvest it in canoes,” says Leanne Betasamosake Simpson, a member of Alderville First Nation who often harvests rice. “There’s nothing more beautiful than being out on a lake in the fall, gently knocking the grains of wild rice into the canoe.”

Surprisingly, this chewy, elongated grain is not actually a member of the rice family. It’s a semi-aquatic grass that grows annually from seed, mostly in the upper freshwater lakes of Canada, and produces a valuable grain that’s low in fat but high in protein, fibre, B vitamins and minerals.

It’s also incredibly tasty; when cooked properly, wild rice gives off nutty and smoky flavours that blend beautifully with soups, salads, stuffing or as a stand-alone dish.

Wild Rice

“I really like that you can get earthiness out of it, but also an umami flavour,” says Chef Rich Francis, a member of the Tetlit Gwich’in and Tuscarora Nations, and a former Top Chef Canada contender.

As Francis says, wild rice is a longstanding delicacy among indigenous peoples, usually mixed with bear grease or duck fat and then added to soups or stews. Aside from being delicious and nutritious, this flavourful food holds cultural significance for many indigenous communities in Canada, many of which celebrate the crop with traditional songs, stories and dances.

“A lot of our food is based around tradition and ceremony,” says Francis. “Every harvest, they’ll be a rice ceremony. We could trade [the wild rice] and it could be used as currency for our people. It was something that was valued, because it was plentiful.”

Of course, there are many ways to eat this versatile grain, and Francis has created some sumptuous dishes that fuse old and new culinary traditions.

“I’ve used it in sushi, as an Asian-Aboriginal fusion,” says Chef Rich. “Or I’ll make a stock out of sweet grass and medicinal sage, and then cook the rice with the stock and water in the oven.”

Wild Rice Pancakes

Ree Drummond’s Wild Rice Pancakes.

If it’s your first time cooking wild rice, start simply by boiling a batch in water. Just follow Francis’ advice and have “lots of time on your hands” — wild rice requires ample water (approximately 2 cups of cold water per half cup of wild rice) to cook, and it takes anywhere between 45 minutes to an hour for the grain to split and become tender.

“Coming into the fall season, cook up a little bit more and then store it in the fridge,” he says. “Then incorporate it into a soup, or serve it in a cold presentation, like in a salad with blueberries.”

One of his signature ways to enjoy it is as a Wild Rice and Steel-Cut Oat Risotto. Rich and creamy, it’s cooked with wild game stock, double smoked bacon, wild mushrooms and herbs, and is best served with a fillet of herb-crusted salmon on top.

Looking for more easy entrée ideas? Shake up meals by adding cooked wild rice to a main, like this Wild Rice Chicken Skillet simmered in mushrooms, spinach, basil, and chili flakes. Or, try a Wild Rice, Artichoke and Kale Salad topped with a protein, like grilled halibut or chicken. You can even add wild rice to pancakes or stuffing for the Thanksgiving turkey. But no matter how it’s served, wild rice is sure to be a fall favourite at any table!

Giant Pumpkin Cinnamon Roll

How to Make a Giant Skillet Pumpkin Cinnamon Roll

Everything is popping up pumpkin these days, and this recipe is no exception. Let’s be honest; there’s nothing that helps us get over the heartbreak of losing those long summer days like warm, cozy pastries and spiced treats. Summer has been fun, but we’d gladly trade in shorts for long pants if it means getting to enjoy a slice of this Giant Pumpkin Cinnamon Roll — especially if it’s dripping with a sweet cream cheese glaze.

Soft cinnamon roll dough kneaded and spiraled in a large skillet or pie pan, this giant treat is just like the traditional version, but with the addition of seasonal pumpkin and much bigger. Instead of individual buns, serve up this dramatic and playful version like a cake and cut into wedges. Try a slice while it’s still a bit warm, and enjoy as the cream cheese glaze melts between the layers. Yum!

Giant Pumpkin Cinnamon Roll

Prep Time: 45 minutes
Cook Time: 25 to 30 minutes
Total: 2 1/2 to 3 hours
Serves: 8 to 10

Ingredients:

Dough:
1/3 cup warm milk (110ºF)
2 1/4 tsp yeast
3 cups all-purpose flour
1/4 cup brown sugar
1/2 tsp salt
1 egg, slightly whisked
2/3 cup pumpkin purée
3 Tbsp melted unsalted butter, cooled

Filling:
3 Tbsp unsalted butter, very soft
1/4 cup brown sugar
2 tsp cinnamon

Cream Cheese Glaze:
4 Tbsp cream cheese, softened
1 to 1 1/2 cups confectioner’s sugar
1/2 tsp vanilla extract
2 to 4 tsp cream or milk

Giant Pumpkin Cinnamon Roll

Directions:
1. Warm the milk to 110ºF. Stir in the yeast and set aside for 5 to 10 minutes. The yeast should foam up a bit and bubbles should float to the surface.
2. Meanwhile, sift together the flour, sugar and salt in large mixing bowl or the bowl of an electric mixer.
3. Once the yeast has bubbled up, stir it into the dry ingredients. Add in the egg, pumpkin purée, and butter. Mix with a wooden spoon or the paddle attachment until combined.
4. Using a dough hook and electric mixer or by hand, knead the dough until it is soft and smooth. If sticky, add in 1 tsp of flour at a time until it reaches the right consistency.
5. Oil a large bowl and place the kneaded dough inside. Cover with a clean kitchen towel or piece of plastic wrap and place in warm corner of the kitchen for 1 to 2 hours, or until the dough rises and doubles in size.
6. Once the dough has doubled in size, punch down and knead a few times. Butter a 9-inch skillet or pie pan and set aside.

Giant Pumpkin Cinnamon Roll

7. Slightly flour your work surface and roll out the dough to about a 14 by 16-inch rectangle. Use an offset spatula or the back of spoon to spread on the softened butter over the entire top of the dough. Sprinkle the butter with the brown sugar and cinnamon. Pat down the sugar mixture to make sure it is pressed into the butter.
8. Using a paring knife, pastry cutter, or pizza wheel, cut the dough into 2-inch wide strips. Roll-up and coil the first strip around itself and place in the centre of the prepared skillet/pan. Using the other cut strips, wrap around the centre roll. Continue with the remaining strips, until done. Loosely cover with a piece of plastic wrap and allow to rise for 30 minutes. As the dough puffs and bakes, the strips may move around slightly.
9. Meanwhile, pre-heat the oven to 350ºF. Once the dough has raised again, place in the oven and bake until golden, 25 to 30 minutes. Allow to cool slightly on a wire rack.
10. For the glaze, stir the cream cheese with a rubber spatula or spoon until smooth and soft. Add in confectioner’s sugar, vanilla and cream. Mix until combined and desired consistency is achieved. Spread over the pumpkin roll while it is still slightly warm. Cut into slices and serve warm.

Giant Pumpkin Cinnamon Roll

Looking for more delicious fall treats? Try one of these 33 Perfect Pumpkin Spice Recipes

Cauliflower Pizza

The Best Cauliflower Crust Rainbow Pizza

You can roast it, rice it, steam it or purée it, but our new favourite way to enjoy seasonal cauliflower is pizza. Quicker than making your own pizza dough from scratch, you’ll love this crispy, chewy cauliflower crust that serves as a sneaky way to eat more veggies.

Once you have the base down, you can customize your toppings based on the season. Use up those last few end-of-summer tomatoes with fresh basil, or pair roast squash with creamy Gorgonzola cheese. Try shredded, roast Brussels sprouts with pomegranate seeds for a comforting cool-weather dinner. Get creative with the toppings and turn this recipe into a satisfying, veggie meal for you and your family.

Cauliflower Pizza

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 (makes 2 pizzas)

Ingredients:

Cauliflower Crust:
1 1/2 lbs (1/2 large) cauliflower, broken into small florets
3 large eggs
1/2 cup Parmesan cheese
1 cup light spelt flour or gluten-free all-purpose flour
1 Tbsp psyllium powder
1 tsp salt

Toppings:
1 cup diced yellow pepper
1 cup shredded radicchio or red cabbage
1/2 cup tomato sauce or 2 fresh tomatoes, sliced
1/2 cup thinly sliced fresh basil or ¼ cup broccoli
1/4 cup red onion
1 large carrot, julienned or shredded
1 Tbsp balsamic reduction (balsamic glaze), for drizzling

Rainbow Cauliflower Crust Pizza

Directions:
1. Arrange oven racks to accommodate 2 trays. Preheat oven to 425ºF. Line 2 large baking sheets with parchment paper.
2. In a food processor, pulse cauliflower until finely chopped. Add eggs and cheese; blend until combined. Transfer mixture to a large mixing bowl. Add flour, psyllium and salt; blend until combine. Place dough onto baking sheet and spread into 8-inch circle or rectangle. Bake for 10 minutes.
3. Arrange fresh toppings into any pattern you desire (get creative!). Slice and serve with a drizzle of balsamic reduction.

apple poke cake

Super-Moist Apple Poke Cake with Maple Caramel

Savour the season with this ultra-moist cake packed with morsels of tender autumn apples. The tasty made-from-scratch cake puts the boxed version to shame, and packs a sticky-sweet surprise as soon as you cut it. Each slice of soft, sour-cream based cake is injected with a rich maple caramel sauce, and topped with a whipped maple cream for even more Canadian flavour.

Apple Poke Cake
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 2 hours, 40 minutes
Serves: 6 to 8

Ingredients:
Cake:
2 cups all-purpose flour, plus more for pan
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
2 large eggs
1/2 cup unsalted butter, at room temperature, plus more for pan
1 cup granulated sugar
1 1/2 cups sour cream
2 apples, such as McIntosh, peeled and cut into 1/2-inch pieces

Caramel Sauce:
1 cup granulated sugar
6 Tbsp water
3/4 cup maple syrup
1/4 cup 35% cream
1/4 cup cold unsalted butter, cubed

Topping:
3/4 cup 35% cream
3 Tbsp maple syrup
3 Tbsp sour cream

Apple Poke Cake

Directions:
Cake Base:
1. Preheat the oven to 350ºF.
2. Butter and flour a 9-inch square pan.
3. Whisk flour with baking soda, baking powder, salt and cinnamon in a small bowl. Set aside.
4. Combine butter with eggs and sugar in the bowl of an electric mixer. Using the paddle attachment, beat mixture until smooth. Stir in half the flour mixture, then half the sour cream. Repeat additions. Stir until well mixed. Fold in apples, then scrape batter into prepared pan. Smooth top. Bake in centre of oven until a cake tester inserted into centre of cake comes out clean, 45 to 50 minutes. Remove from oven and let cool completely, 1 to 1 1/2 hours.

Caramel Sauce:
1. Stir sugar with water in a large, heavy bottomed pot. Place over medium-high heat and let caramelize, without stirring, until sugar turns a deep golden brown, about 10 minutes. Gradually whisk in maple syrup and cream, being careful to avoid splatters. Boil, until mixture is smooth. Whisk in butter, then remove from heat. Let cool to room temperature.

Whip Cream Topping:
1. Using an electric mixer fitted with the whisk attachment, beat cream until firm peaks form, 2 to 3 minutes. Whisk in sour cream, then maple syrup.

Assembly:
1. Using the handle of a wooden spoon, poke holes in cake, staggering each about 1/2-in apart. Pour all but 2 tablespoons of caramel over top of cake, smoothing with a spatula. Top with whip cream mixture, then drizzle with remaining 2 tablespoons of caramel.

How to Make Your Own Pumpkin Spice Blend at Home

‘Tis the season for pumpkin spice-ing just about everything edible. Well, maybe not everything, but fall is the perfect time for those warming spices like cinnamon, cloves and nutmeg to really shine, all of which are involved in the spice blend that goes into the popular PSL.

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Making your own pumpkin spice blend is simple. In fact, it’s so easy you might even be embarrassed that you’ve never done it before. And those pumpkin spiced drinks that you pay extra for at the café? Well, you can do that at home, too. Here’s how!

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Pumpkin Spice Blend

One of the best things about making your own pumpkin spice at home is that fact that you can cater to your tastes. Not fond of cloves? Add less of them. Think that cardamom might be an interesting addition? Try it out! This is just a guideline, so feel free to make it your own!

Prep Time: 2 minutes
Makes: 1/2 cup pumpkin spice blend

Ingredients:
3 1/2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 1/2 tsp ground allspice
1 tsp ground cloves
1/2 tsp ground nutmeg

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Directions:
1. Place all ingredients in a small container. Stir, cover and store in a cool, dry place.
2. Use as desired.

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How To Use It

Fruit pies: This spice blend needs a new name. With the word “pumpkin,” it implies it’s only good for one thing: pumpkin pie. Fruit fillings, made primarily of apples, pears, plums or peaches, are perfectly suited for this spice mix as well. I’d recommend using 1 teaspoon per 2 cups of filling.

Overnight oatmeal or hot porridge: Oatmeal and porridge can always use a little sprucing up, so why not use this blend add some coziness to your morning meal.

Squash soup or beef stew: While we tend to think of the ingredients in pumpkin spice as sweet, for many cultures around the world, it’s quite the opposite. Adding some of this spice blend to a pureed squash soup or tomato-based beef stew adds a certain ‘je ne sais quoi’ to savoury dishes. Consider it your secret ingredient!

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Variation: Pumpkin Spice Simple Syrup

Use this easy-to-make simple syrup in your morning coffee, or mixed into whipped cream for extra autumn flavour on top of your pumpkin or apple pie.

Total Time: 25 minutes
Makes: 2 1/2 cups pumpkin spice simple syrup

Ingredients:
2 cups water
2 cups cane sugar
2 cinnamon sticks
2 whole allspice
2 whole cloves
1 1-inch piece fresh ginger root
1 piece nutmeg

pumpkinspice_syrup_cooking

Directions:
1. Place all ingredients in a medium pan and bring to a simmer on medium-high heat.
2. Once sugar has dissolved, reduce to low heat and let steep on stove for 20 minutes.
3. Strain mixture through fine mesh strainer into a heat-safe container or Mason jar and discard aromatics.
4. Store in fridge to use as desired. Will keep in the fridge for up to one month.

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Looking for more ways to use your pumpkin spice? Try these 33 Perfect Pumpkin Spice Recipes.

Halloween Pumpkin Pasta

With fall upon us, out come the sweaters, colourful leaves, and tons of Autumn-inspired eats, like this Halloween pumpkin pasta.

This tasty dish is perfectly suited for the season; Halloween farfalle pasta covered in a creamy pumpkin sauce spiced with fresh rosemary, paprika and nutmeg.

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Halloween Pumpkin Pasta
Adapted from the Martha Stewart recipe.

Ingredients:
250 grams Halloween farfalle pasta
2 Tbsp olive oil
1 Tbsp fresh rosemary
1 can (400 ml) pumpkin purée
1 clove of garlic (minced)
1/2 cup of half-and-half cream
1 Tbsp white-wine vinegar
1 1/2 tsp paprika
2-3 pinches of nutmeg
1 shallot (minced)
Salt and pepper

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Directions:
1. Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.
2. While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel.
3. In the same pan, add in the pumpkin purée, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through.
4. Season to taste with salt and pepper (feel free to add more half-and-half if the sauce is too thick).
5. Once the sauce has finished, add in the rosemary and pasta, stir and serve!

Pumpkin Spice Pancakes

It’s all pumpkin spice all the time once the first day of fall hits, and a big stack of pancakes is a great way to enjoy this tasty flavour combination.

These pumpkin spice pancakes are perfection: they’re just the right balance of fluffy and dense, sweet and a little spicy, and are packed with pumpkin flavour. Serve them up to family and friends for a decadent breakfast treat or part of a delicious brunch spread.

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Makes: 8 pancakes

Ingredients:
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp each nutmeg, all-spice & ginger
Pinch of sea salt
1/4 cup pure pumpkin purée
1 Tbsp maple syrup
1 cup almond milk
1-3 Tbsp vegan butter for cooking

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Directions:
1. Heat a non-stick pan to medium/medium-low and pre-heat oven to 200°F. You’ll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.
2. In a mixing bowl combine the flours, spices, baking powder and sea salt together with a fork. Add pumpkin purée, maple syrup and almond milk, and whisk together until well combined.
3. Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that’s when you flip it. It’s approximately 2 minutes per side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.
4. Serve with more vegan butter and real maple syrup.

See more from hot for food on their YouTube channel.

Spicy Pumpkin and Sausage Soup

Whenever Fall rolls around, I start to go a little soup crazy. The spicy Italian sausage adds nice heat to this hearty, vegetable-heavy bowl of goodness. With the chickpeas, chunks of zucchini and kale and thick broth, this soup almost feels more like a stew. Needless to say, it is best enjoyed with family or  friends.

pumpkinsoup

Cook Time: 1 hour
Serves: 5-6

Ingredients:
3 cups fresh pumpkin (1 cubed)
2 large Italian sausages (casing removed)
1/2 cup dry red wine
1 yellow onion (finely chopped)
2 cloves garlic (minced)
4 cups chicken broth
2 cups zucchini (halved, 1/2 sliced)
3 cups kale (stems removed, loosely chopped)
1 14 oz can chickpeas
1/2 cup heavy cream
1 Tbsp red wine vinegar
2 tsp lemon juice
1 tsp chili powder
Salt and pepper
Olive oil

Directions:
1. Start with preheating your oven to 400°F. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.
2. While that’s happening, cook the sausage in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. De-glaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, about 5 minutes or so.
3. Next, pour in the broth, remaining vegetables and bring to a boil. Reduce to low heat and let simmer for 20 minutes.
4. Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and purée until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients. Let simmer for another 20 minutes.
5. Season to taste with salt and pepper to finish.

Simple Butternut Squash Tart

This dessert makes me happy because, well, it’s dessert and dessert is delicious! This butternut squash tart is a little bit sweet, a little savoury and is a great way to showcase in-season butternut squash.

Prep Time: 1 hour
Cook Time: 30 mins
Serves: 8

888_butternut-squash-tart

Ingredients:

Filling
374 g (1 2/3 cup) butternut squash purée
2 eggs
120 g (3/5 cup) brown sugar
6 grams (1 tsp) salt
350 g (1 1/2 cup) cream
Zest of 1 orange

Tart Shell
360 g (3 cups)flour
17g (1 Tbsp) sugar
2 g (pinch) salt
227 g (1 cup) butter
1 egg
4 Tbsp cold water
Splash of white vinegar
Couple pinches of thyme

Directions:
1. Cut butternut squash in half, cover in tinfoil and roast in oven at 400°F until tender, about 30-40 minutes (depending on the size of the squash).
2. Once roasted, let squash cool, then remove skin, and puree in blender or food processor.
3. In a blender, add ingredients for tart, mixing until smooth.
4. In a mixing bowl, add flour, sugar, salt, then rub the butter in by hand until it forms a sandy consistency, then add in the wet ingredients and a couple pinches of thyme, mixing until a dough forms. Form dough into a ball and wrap in saran wrap, allowing to sit in the fridge for at least an hour.
5. Once the dough has cooled, preheat oven to 350°F.
6. Roll dough flat until about ¼ inch thick, then place and press into tart shell, pour filling into shell, and bake for 20-30 minutes until filling is set, and tart shell is lightly browned.
7. Top with some whipped cream, sweetened to taste with maple syrup!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.